There are not many blogs out there dedicated to cooking on a pellet smoker. I have been cooking, grilling & smoking over 35 yrs now. I recently bought a Traeger Lil Tex Elite pellet smoker & have cooked on it over six yrs. now. I would like to share recipes & info I have gained from cooking on it.
Update 2014: I have plenty of recipes here for the pellet smoker so I am now including other outdoor cooking and some of my indoor cooking too.

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My Traeger Cooks

Monday, April 3, 2017

Saturday BBRibs, Potato Salad & Corn

Apr 03 2017

Saturday night’s supper was baby back ribs, old fashioned
potato salad and corn on the cob. I was getting hungry for some summer food. I
also wanted to try the pink butcher paper to wrap the ribs for 2 hours. In the
morning I cleaned out my Traeger smoker and found my fire pot had rusted
through some. I got a new one ordered today. Not bad for 6 years of cooking.

I made up the potato salad early using one of my favorite
recipes and used some yellow potatoes. The corn was some I get at Wall Mart and
is usually good steamed but this time it turned out pretty tough.

I seasoned the ribs with some red wine vinegar to wet down
and Blues Hog Rub about an hour before going on the grill. They went on my
Traeger preheated to 200 deg. for an hour. I then raised the temp to 225 deg.
for an hour. I then wrapped the ribs in two layers of butcher paper and went to
235 deg. My Traeger runs about 20 to 25 deg. hotter at grill level than my
Savannah Stoker says. After 2 hours wrapped I unwrapped and went to 250 deg.
for an hour a total of 5 hours.

It all tasted pretty good, the ribs were some of the
meatiest I have done and were done with a good bite through. If you are not
familiar with competition ribs; to be ideal they must be done to give a clean
bite through pulling from the bone but not getting more from the sides. My wife
had some of my butchers BBQ sauce with hers. Personally I prefer more fall off
the bone done. Like I said the corn was a little tough, now I can’t wait for
some good fresh seasonal corn.

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About Me

I started cooking when our children were in highschool & my wife worked.I was layed off during the summer & just kinda took over the kitchen & my wife does most all the cleanup. We are both retired now. I am a recipe hound, love to try new things. I suppose my cooking methods have evolved from Mid West Ohio, Southern, Soul, Cajun, Creole, & German, all of which I love.